Zupa Ogórkowa (Polish Dill Pickle Soup)
A creamy and tangy Polish dill pickle soup offers a satisfying and traditionally restorative taste experience.
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Instructions
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Melt 2 tablespoons unsalted butter in a large pot, then sauté 1 sliced medium onion until translucent for 3 minutes.
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Add 4 cups chicken and vegetable broth and 4 peeled and cubed medium russet potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
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Stir in 2 cups cubed dill pickles, 2/3 cup pickle juice or water, and 1 teaspoon kosher salt; continue cooking for 5 more minutes.
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In a separate bowl, whisk 2 tablespoons all-purpose flour with 1 cup sour cream.
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Temper the sour cream mixture by gradually whisking in some hot soup, then pour it back into the pot, whisking constantly until the soup boils.
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Reduce heat to low and simmer for 3 minutes until slightly thickened. Adjust seasoning with salt, pepper, and optional sugar.